spinach & feta phyllo triangles | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2015/02/24/spinach-feta-phyllo-triangles/

Tofu sometimes gets a bad rep and you know what… I don’t like it! Tofu is an amazing substitute when it’s seasoned and prepared properly. For instance, it can be used to replicate feta cheese! That’s something I did recently in my recipe for my vegan greek salad.

These spinach & feta phyllo triangles kick that up a notch with more flavoring, so get ready! When it’s baked between layers of vegan phyllo pastry, these little morsels just melt in your mouth. I’ll bet you no one will even realize you’ve stuffed tofu in their mouths! Spinach & feta phyllo triangles will be everyone’s new favorite appetizer.

Watch the video below to see the full step by step process and keep scrolling for the recipe!

spinach & feta phyllo triangles

These spinach & tofu feta phyllo triangles are melt in your mouth delicious!

Ingredients

1 block extra firm tofu1/4 C nutritional yeast2 garlic cloves, minced1 tbsp lemon juice3 tbsp olive oil1/2 tsp sea salt1/2 tsp ground black pepper1/2 C finely chopped basil leaves2 C roughly chopped spinach leaves1 x 1 lb package vegan phyllo (thawed as per instructions)1 C melted vegan butter

Instructions

Drain the tofu brick of excess water. Crumble it with your hands into a large mixing bowl.Add in nutritional yeast, garlic, lemon juice, olive oil, sea salt, and ground black pepper and stir well with a fork to combine. Then add in finely chopped basil and spinach leaves and stir once again until the mixture is well combined.Roll out your package of thawed phyllo and lay it between plastic wrap to prevent it from drying out while you work with one sheet at a time. Take one sheet of phyllo and lay it onto a clean, dry surface with the shortest side toward you. Brush with a light coating of melted butter. Then lay a second sheet on top. Brush with another light coating of melted butter. Then slice it into 4 rows lengthwise, approximately 3″ wide. Take a heaping tablespoon of spinach and tofu mixture and place it at the closest end to you. Then roll it up, not too tightly, to create a triangle.Place the triangles on a parchment covered baking sheet. You can bake immediately or freeze them at this stage. Just cover the baking sheet with plastic wrap and freeze until ready to bake. Do not thaw the triangles before baking.Before baking, brush the tops with another light coating of melted butter and bake in the oven preheated to 375°F for 12 to 14 mins until golden brown and crispy.

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